Preparation Time : 15-20 minutes
Cooking Time : 1 -1/2 minute for each Kai pathiri
Serving : 4-5 members
Description
Kai pathiri . An authentic malabar recipe that was introduced to our home by our then cook shakeela who had worked in Kerala before . On our every visit to my moms place after my marriage , a grand spread of food on the table was a must mainly to impress my hubby with warmth , a sense of well being and satisfying cravings . this continuous till date . Shakeela would add her known new recipes to the menu and that is how we got to know about this dish and now its a regular at home . She paired it with a coconut chutney that is my grand mom ( dads mom ) balkees perimas recipe and the match felt like made in heaven .you will for sure get to taste the skill that goes into making a home style chutney . My daughter ANISHA loves this Kai pathiri and chutney and who ever I have served it to there are no complains at all . My cousin sister Ashibha’s hubby hassan a very fussy eater who just sticks on to the authentic minimal dishes just loved it and out of all the dishes he had on his visit to my place , this one dish managed to tickle his taste buds that made me smile with utter pleasure …
Ingredients
Ingredients | Quantity |
|---|---|
| Rice Flour ( iddiappam flour ) | 2 cups |
| Water | 2 cups |
| Coconut grated | 1 cup |
| Cumin Seeds | 1/2 teaspoon |
| Small onions | 1 hand coarsely chopped ( the traditional way is to just smash it over a ammi / sil patta coarsely ) |
| Salt | to taste |
| Coconut oil | 1/4 cup |
Method
- Boil water and salt in a board vessel.When boils, add the grated coconut,cumin seeds , coarse onions and rice powder .(At this stage the flame should be low)
- Stir well to combine all the ingredients together for 2-3 minutes to get a mass of dough together and switch off the flame.transfer the mix into another tray and start kneading by dipping your hands into a bowl of water , every now and then , so that you don’t feel the heat .
- Knead to make a soft dough.Make lemon size rolls from it.Take a banana leaf or foil and keep the roll in it.
- Flatten it using our palm.( I flatten in between greased plastic sheets using a rolling pin to 1/2 inch thickness and cut with a big size cookie cutter ( a round lid will do ) .
- Heat a iron griddle .place the kai pathiri and cook for a minute on medium heat on one side , turn oven and cook for another one minute .
- pour 1/4 teaspoon coconut oil all around and cook for 1/2 a minute on each side until the edges crisp and a good aroma arises .
- Remove and serve hot with coconut chutney ,beef ularthiyathu , chicken / mutton roast or gravy .
Ingredients Red coconut chutney
Ingredients | Quantity |
|---|---|
| Coconut | 1/2 grated |
| Dry red chillies | 6 to 8 |
| Salt | to taste |
| Small onions | 1/2 hand |
| Coconut oil | 2 tablespoons |
Method
- Grind coconut , red dry chillies and salt together to a coarse dry paste .
- Add very little water and grind further to a semi smooth paste .
- Top with small onions and blitz for 5 seconds just to crush the onions .
- Make sure not to grind the onions as the chutney gets onion dominating smell if gridded .
- Taste and adjust , remove to a serving bowl and add the coconut oil . Mix well and serve .
